Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology

Application of Elicitors in Two Ripening Periods of Vitis vinifera L. cv Monastrell: Influence on Anthocyanin Concentration of Grapes and Wines

(2021) Diego F. Paladines-Quezada et al.   MOLECULES

Metabolome and Transcriptome Analysis Reveals Putative Genes Involved in Anthocyanin Accumulation and Coloration in White and Pink Tea (Camellia sinensis) Flower

(2020) Caibi Zhou et al.   MOLECULES

Comparison of total phenolic content and antioxidant activities in selected coloured plants

(2020) Pei Yun Wong et al.   British Food Journal

Ultrasound-assisted extraction of total anthocyanins from Rubia sylvatica Nakai fruit and radical scavenging activity of the extract

(2020) Xiao-Qiang Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Anti-inflammatory properties and gut microbiota modulation of an alkali-soluble polysaccharide from purple sweet potato in DSS-induced colitis mice

(2020) Jian Sun et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mixing Design for Optimizing Ultrasound-Assisted Extraction of Phenolic Components and Anthocyanins from Blue Berries and Grape Marc

(2020) Lady Zevallos et al.   International Journal of Fruit Science

Targets and mechanisms of dietary anthocyanins to combat hyperglycemia and hyperuricemia: a comprehensive review

(2020) Yang Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues

(2020) Lixia Zhang et al.   FOOD CHEMISTRY

Anti‐obesity activity of anthocyanin and carotenoid extracts from color‐fleshed sweet potatoes

(2020) Hye‐Jin Kim et al.   JOURNAL OF FOOD BIOCHEMISTRY

Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

(2020) Janette Musilova et al.   JOURNAL OF FOOD QUALITY

Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: Comparison to traditional aqueous and ethanolic extraction

(2020) Fei Lao et al.   Journal of CO2 Utilization

Waste Euryale ferox Salisb. Leaves as a Potential Source of Anthocyanins: Extraction Optimization, Identification and Antioxidant Activities Evaluation

(2019) Cheng-Ying Wu et al.   Waste and Biomass Valorization

Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation

(2019) Aoran Li et al.   MOLECULES

Optimized extraction of anthocyanins from Reid Fruits’ Prunus avium ‘Lapins’ cherries

(2018) Melanie L. Blackhall et al.   FOOD CHEMISTRY

Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit

(2018) Xuanjing Jiang et al.   FOOD CHEMISTRY

Anthocyanin Management in Fruits by Fertilization

(2018) Mareike Jezek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cranberry anthocyanin as an herbal medicine lowers plasma cholesterol by increasing excretion of fecal sterols

(2018) Lijun Wang et al.   PHYTOMEDICINE

Production of phenolic compounds and biosugars from flower resources via several extraction processes

(2018) Ly Thi Phi Trinh et al.   INDUSTRIAL CROPS AND PRODUCTS

HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

(2017) Zhenzhou Zhu et al.   FOOD CHEMISTRY

Natural Colorants: Food Colorants from Natural Sources

(2017) Gregory T. Sigurdson et al.   Annual Review of Food Science and Technology

Production of pectinases by solid-state fermentation of a mixture of citrus waste and sugarcane bagasse in a pilot-scale packed-bed bioreactor

(2016) Alessandra Biz et al.   BIOCHEMICAL ENGINEERING JOURNAL

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

(2016) Regina Cortez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes

(2016) Zhan Cai et al.   FOOD CHEMISTRY

Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace

(2016) Bo He et al.   FOOD CHEMISTRY

Comparison of microwave-assisted hydrodistillation and solvent-less microwave extraction of essential oil from dry and freshCitruslimon(Eureka variety) peel

(2016) Mohammad-Taghi Golmakani et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Identification and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in China by UPLC-PDA and UPLC-QTOF-MS/MS

(2015) Wei He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of drying methods on the phytochemicals contents and antioxidant properties of chrysanthemum flower heads harvested at two developmental stages

(2015) Jun Yuan et al.   Journal of Functional Foods

Investigation of Anthocyanin Profile of Four Elderberry Species and Interspecific Hybrids

(2014) Maja Mikulic-Petkovsek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recovery of Biomolecules from Food Wastes — A Review

(2014) Antonietta Baiano   MOLECULES

The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)

(2012) Tianpeng Chen et al.   FOOD CHEMISTRY

Extraction and characterization of some natural plant pigments

(2012) Hee-Ock Boo et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

(2012) Changho Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

New approach for evaluation of the antioxidant capacity based on scavenging DPPH free radical in micelle systems

(2011) Tuanjai Noipa et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS

(2009) Van-Den Truong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY